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Effect of storage on the rheological and parotta-making characteristics of frozen parotta dough

Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2002) Effect of storage on the rheological and parotta-making characteristics of frozen parotta dough. European Food Research and Technology, 215. pp. 484-488.

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Abstract

<p align="justify">The effect of storage of frozen parotta dough (FPD) and ready-to-bake frozen parotta dough (R-FPD) at –20 °C for 3 months on the rheological and baking characteristics, respectively, were studied. The optimum thawing conditions for FPD and R-FPD were found to be 1 min in the microwave oven or 16 h in the refrigerator. The rheological characteristics of FPD showed a decrease in farinograph peak consistency from 240 to 200 BU and an increase in extensograph extensibility from 155 mm to 170 mm due to storage. The major protein fractions of FPD as indicated by the electrophoretic patterns remained unchanged up to a period of 3 months. However, when compared to FPD the protein bands in the high-molecular-weight region of glutenin were less intense for baked parotta from R-FPD. The overall rating of parotta was good even after 3 months of storage as indicated by the sensory evaluation of parottas from R-FPD samples.</p>

Item Type: Article
Uncontrolled Keywords: Frozen parotta dough Parotta Electrophoresis Rheology Ready-to-bake parotta
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Sep 2005
Last Modified: 07 May 2012 04:55
URI: http://ir.cftri.com/id/eprint/207

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